Using Caputo flour to make a baguette (?)
I've been making french baguettes using na mix of bread flour and unbleached all purpose flour. I was wondering if someone has ever tried making them with the caputo flour instead. The Type 55 flour, which is used in France, has 10% of protein and it seems to me that using a flour with an slightly higher protein content (about 11%) might work better than US flours.
Am I worng or could anyone comment on this?? Any help is much appreciated!
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